Roasted Red Pepper Dip
The combination of ginger, garlic and jalapenos brings out the sweetness of roasted red peppers; serve with low-fat sesame crackers and crudites.
From EatingWell: November/December 1994
Yield: About 1 cup
Active Time: 15 minutes
Total Time: 15 minutes
- 1 7-ounce jar roasted red peppers, rinsed and patted dry
- 1 clove garlic, coarsely chopped
- 1 1-inch-long piece fresh ginger, peeled and coarsely chopped
- 1 jalapeno pepper, seeded and coarsely chopped
- 1 scallion, sliced
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons rice-wine vinegar, or cider vinegar
- 1 teaspoon honey, or sugar
- 3-5 tablespoons fresh breadcrumbs, (1 slice bread)
- Combine roasted red peppers, garlic, ginger, jalapeno, scallion, soy sauce, vinegar and honey or sugar in a blender or food processor. Process until smooth. With the motor running, add breadcrumbs, a little at a time, until the dip is thick and creamy. Taste and adjust seasonings.
Nutrition Per tablespoon:
18 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 128 mg sodium; 11 mg potassium.
Exchanges: Free Food